Asian Pear Ginger Froyo & Lemon Ginger Macarons

INGREDIENTS:
Asian pear-Ginger Frozen Yogurt

  • 1 lb. Asian pear, peeled, cored, and chopped
  • 1 oz. fresh ginger, peeled and chopped
  • 1 lb. Greek yogurt, or strained yogurt
  • 1/2 cup sugar

METHOD:

  1. In a food processor, puree the Asian pear and fresh ginger until smooth and no chunks are left.
  2. Fold the pear and ginger puree into the Greek yogurt and add the sugar.  Mix thoroughly.
  3. Chill the mixture thoroughly, and freeze according to your ice cream maker’s directions.

Lemon Ginger Macarons
makes ~60-70 shells

  • 30 grams sugar
  • 200 grams powdered sugar
  • 110 grams slivered almonds
  • 4 Tbspn dried lemon zest*
  • 5 grams ground ginger
  • 1/2 tspn yellow powder food coloring, optional
  • 90 grams egg whites, at least two days old (separate eggs in advance, put the whites in an air tight container for at least two days–I usually keep them for five days before use)
  • freshly grated lemon zest

METHOD:

  1. Have ready: pastry bag fitted with a round tip with about 1/2″ opening and two baking sheets lined with silpats or parchment paper.
  2. In a food processor, process the regular sugar for a few seconds.  Remove and set aside.
  3. Combine the powdered sugar, almonds, dried lemon zest, ground ginger, and food coloring in the food processor and process until the almonds are finely ground. Set aside.
  4. Place the egg whites in a mixer bowl with the whisk attachment.  Begin whisking on low, until the egg whites start to foam.
  5. Increase the speed of the mixer to medium high and beat the egg whites while gradually adding the regular sugar. Beat on medium high until you reach a glossy, soft-peak meringue.
  6. At this point, remove the mixer bowl from the mixer and continue the rest of the way by hand, using a large balloon whisk.  Pour (lightly!) the processed powdered sugar and almond mixture into the meringue.  Fold to combine, quickly at first, and then slowly after the first few strokes.  Make sure to always use deliberate strokes when folding.  Mix only until combined, no more than fifty strokes.  Usually, it only takes me fewer than thirty, if that.  The batter is ready when the peaks will collapse on their own.
  7. Immediately transfer the batter to the prepared pastry bag. On the silpat baking sheets, squeeze about 1 to 1.5″ rounds.  Top each shell with freshly grated lemon zest.  Let the sheets sit for at least 30 minutes.
  8. While the macarons rest, preheat the oven to 150 degrees C.  Bake the macarons for 15-20 minutes, rotating after about 10.  Macarons are done when the shells do not give when gently touched.  Remove from the oven and let cool.

*To make dried lemon zest, zest lemons and leave the zest out on a piece of paper towel for 24 hours.

Peach Froyo and Basil Snickerdoodle Sandwiches

INGREDIENTS:
makes 10 – 12 three-inch sandwichesfor peach frozen yogurt:

  • 2 medium peaches, ripe
  • 3 Tbspn (38 g) + ⅔ cup (133 g) sugar
  • 1½ cups (345 g) whole milk
  • 2 Tbspn (15 g) tapioca starch
  • 4 Tbspn (57 g) cream cheese, softened
  • ¼ cup (134 g) light corn syrup
  • 1¾ cups (367 g) Greek yogurt

METHOD:

  1. Peel and pit the peaches. In a food processor, roughly puree the peaches, leaving very small peach bits in the puree. Measure out ¾ cup (165 g) for peach puree and stir in 3 Tbspn (38 g) of sugar. Set aside.
  2. In a small bowl, whisk together 3 Tbspn (43 g) of milk with the tapioca starch to make a slurry. Set aside.
  3. In a separate large bowl, whisk the cream cheese until smooth. Set aside.
  4. In a medium saucepan, combine the remaining (302 g) milk, (133 g) sugar, and corn syrup. Over medium heat, bring the milk mixture to a boil and let boil for 4 minutes, being very careful not to let the milk boil over.
  5. Remove from heat and gradually whisk in the starch mixture.
  6. Return the saucepan to medium heat and bring to a boil. Let cook for about 1 minute, until slightly thickened. Remove from heat.
  7. Gradually whisk the milk mixture into the cream cheese until smooth. Whisk in the Greek yogurt until smooth, then stir in the peach puree.
  8. Cover the yogurt base and chill in the refrigerator for at least 2 hours. Then freeze according to your ice cream maker’s directions. After freezing, let firm in the freezer for at least 4 hours or overnight.

for basil snickerdoodles:

  • 3 cups (383 g) all-purpose flour
  • 2 tspn cream of tartar
  • 1 tspn baking soda
  • ½ tspn salt
  • 1 cup (226 g) butter, at room temperature
  • 1½ cups (300g) + 2 Tbspn (25 g) sugar
  • 14 g fresh basil leaves, very finely chopped
  • 2 large eggs
  • 2 tspn ground cinnamon

METHOD:

  1. In a large bowl, whisk to combine the flour, cream of tartar, baking soda, and salt. Set aside.
  2. Place the butter, 1½ cups (300 g) sugar, and chopped basil leaves in the bowl of a stand mixer and beat on medium speed until smooth and creamy, about 2 to 3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add in the flour mixture, beating on low just until the flour is incorporated. Cover the dough and refrigerate for about 30 minutes, until firm.
  5. Preheat the oven to 190° C. Prepare cookie sheets lined with parchment paper or silicon mats.
  6. Combine the remaining 2 Tbspn (25 g) sugar and cinnamon in a small bowl. Using about one heaping Tbspn of dough, form a ball and roll the ball in the sugar and cinnamon mixture.
  7. Place the dough balls on the cookie sheets, leaving about 2 inches between each cookie. Do not flatten.
  8. Bake each sheet of cookies for 10 to 12 minutes, rotating the sheet halfway through the baking time. 9. Remove from the oven and place on a wire rack to let cool briefly. After about 2 or 3 minutes, use a spatula to remove the cookies from the tray. Place the cookies on a wire rack and let cool completely.
  9. for assembly. Remove the peach frozen yogurt from the freezer and let soften briefly. Scoop a spoonful of frozen yogurt onto the bottom of a cookie and top with another, pressing gently. Freeze until firm.

Note: I highly recommend seeking out good cinnamon that packs a spicy kick for these cookies because it will make all the difference.

Lavender Honey Ice Cream, Cardamom-Almond Tuile & Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart

Lavender Honey Ice Cream
INGREDIENTS:
makes ~one quart
  • 1/4 cup dried lavender flowers
  • 1 1/2 cups whole milk
  • 1/2 cup honey (I used wildflower)
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 2 Tbspn sugar
  • pinch of salt

METHOD:

  1. In a small saucepan with a tight-fitting lid, combine the lavender and milk. Bring to just a simmer, cover, and remove from heat. Let steep for at least ten minutes.
  2. Stir together the honey and heavy cream in a bowl and prepare a fine mesh strainer on top. Set aside.
  3. In a separate bowl, whisk together the egg yolks until light. Set aside.
  4. Strain the lavender from the milk, making sure to press all of the liquid possible out of the lavender buds. Discard the lavender buds. Return the milk to the stove and add the sugar and salt. Bring to a bare simmer.
  5. Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  6. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a spoon. Remove from heat immediately once it thickens.
  7. Pour the hot creme anglaise through the strainer into the honey and cream. Stir to cool.
  8. Chill the mixture thoroughly.
  9. Freeze the ice cream bas in your ice cream maker of choice.

Cardamom-Almond Tuile
INGREDIENTS:
makes ~30-50 cookies, depending on size

  • 1 1/2 oz sliced almonds
  • 5 Tbspn unsalted butter, very soft
  • 2 egg whites
  • 1/8 tspn salt
  • 1/3 cup + 1 Tbspn sugar
  • 1/2 tspn ground cardamom
  • 1/4 tspn vanilla
  • 1/3 cup AP flour

METHOD:

  1. Preheat the oven to 180 degrees C.
  2. Bake the sliced almonds for 5-10 minutes until lightly toasted. Remove from the oven and chop very finely.
  3. Prepare at least two baking sheets lined with silpats or non-stick parchment paper. (You may want to lightly grease the parchment paper, but you won’t need to grease the silpats.) Also have ready a very thin and wide spatula and a rolling pin (or something similar) over which to drape the tuiles while they cool.
  4. In a bowl, whisk together the butter, egg whites, salt, sugar, cardamom, and vanilla until well combined. Add the finely chopped almonds and flour and mix until thoroughly combined.
  5. Using an off-set spatula or the back of a spoon, spread very, very thin discs of batter onto the prepared baking sheets. Make sure to allow plenty of space between each tuile–they will spread.
  6. Bake for 7-9 minutes, depending on the size of the tuiles, rotating the pan half-way through to facilitate even browning.
  7. Remove from oven and immediately use the thin spatula to drape the tuiles over the prepared rolling pin. Let cool completely.

Note: Tuile batter may be made and stored, tightly-covered, in the refrigerator for a few days, if you’d like to make it ahead of time.
Note: Store tuiles in an airtight container if not using immediately. They are best used the day of.

Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart
INGREDIENTS:
makes one 9″ round tart, or the equivalent rectangular or square sizes.
for pastry:

  • 260 gr AP flour
  • 1 (heaping) tspn ground cardamom
  • 1 Tbspn freshly ground meyer lemon zest
  • 1/4 cup sugar
  • 7 Tbspn butter, cold and cut into pieces
  • 1 egg yolk
  • 1 Tbspn freshly squeezed lemon juice
  • 2 Tbspn water, cold

METHOD:

  1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
  2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.
  3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  4. Preheat the oven to 220 degrees C.
  5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for chocolate ganache filling:

  • 10 oz. heavy cream
  • 1/4 cup dried lavender buds
  • 12 oz. dark chocolate, chopped
  • 3 Tbspn honey
  • 2 Tbspn butter
  • coarse salt
  • dried lavender buds

METHOD:

  1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.
  2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.
  3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.
  5. Immediately pour into the prepared tart crust.
  6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt Stack

INGREDIENTS:

  • 1 cup Greek Yogurt
  • 1 8oz block cream cheese
  • 3/4 cup strawberry jam
  • 1 1/2 cup 0% or 1% milk
  • 1/2 cup + 2 Tablespoons sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

METHOD:

  1. In a large bowl, beat together the yogurt, cream cheese, and jam until there are no clumps in the mix.
  2. Add in the milk, sugar, vanilla, and cinnamon and beat until fully mixed.
  3. Pour the base into an ice cream maker and freeze using the manufacturer’s directions.
  4. Let the frozen ice cream sit out for 5 minutes before scooping and serving to soften.

Chocolate-Peanut Butter Frozen Yogurt

 

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https://i1.wp.com/blog.womenshealthmag.com/dish/files/2012/08/03_MG_4864.jpg

INGREDIENTS:

  • 1 can (14 ounces) nonfat condensed milk
  • 1/2 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 2 cups nonfat plain Greek yogurt
  • 1 cup low-fat milk (1%)
  • 1/2 cup unsweetened cocoa powder, sifted

METHOD:

  1. In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth.
  2. With mixer on low, beat in yogurt, milk, and cocoa powder until smooth, scraping down sides of bowl as necessary.
  3. Freeze until firm but scoopable, about 4 hours, beating with an electric mixer every hour.

The Lady Grey Trio – Earl Grey Dark Chocolate Ice Cream / Orange Creme Brulee / Chocolate Orbit Cake with white chocolate Lady Grey creme anglaise

Earl Grey Dark Chocolate Ice Cream
INGREDIENTS:
  • 2 cups manufacturing/heavy cream
  • 2 Tbspn black cocoa
  • 1 Tbspn Dutch-processed cocoa
  • 3 oz. dark chocolate, chopped
  • 5 Earl Grey teabags
  • 1 cup whole milk
  • 5 egg yolks
  • 3/4 cup sugar
  • pinch of salt
  • 1 tspn vanilla

METHOD:

  1. In a saucepan, combine 1 cup of cream with the cocoa powders, whisking thoroughly.
  2. Bring the cream and cocoa powder to a boil and simmer for thirty seconds.
  3. Remove from heat and add the chopped dark chocolate, stirring until smooth.
  4. Stir in the remaining cup of cream.  Pour the cream mixture into a bowl, prepare a fine mesh sieve on top of the bowl, and set aside.
  5. In a saucepan (or the same one, if you’re lazy like me), combine the milk and teabags.  Bring just to a boil, remove from heat, and cover tightly with a lid.  Let the milk steep for ten minutes.
  6. Meanwhile, whisk the egg yolks together in a separate bowl.  Set aside.
  7. Remove the tea bags from the milk, making sure to squeeze out all of the liquid.  Discard the tea bags.  Add the sugar and salt to the milk and return to just a bare simmer.
  8. Whisking constantly, pour the milk gradually into the prepared egg yolks and return to the saucepan.
  9. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula.  Remove from heat immediately and pour through the strainer into the chocolate cream.
  10. Add the vanilla and stir until smooth.
  11. Chill mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.

Orange Creme Brûlée

  • 4 egg yolks
  • 1/2 cup whole milk
  • 1/2 cup manufacturing cream
  • 2 oz. vanilla sugar
  • zest of 2 large oranges
  • 1 tspn Grand Marnier
  • turbinado sugar
  • (blow torch)

METHOD:

  1. Preheat oven to 165 degrees C. Prepare eight 2oz. ramekins in a water bath, filling the water half-way up the sides of the ramekins.
  2. In a small bowl, whisk together the egg yolks and set aside.
  3. In a small saucepan over medium heat, combine the milk, cream, vanilla sugar, and orange zest. Bring to just a simmer.
  4. Temper the egg yolks by pouring the heated milk mixture gradually into the yolks, whisking the entire time. Once the milk and yolks are combined, whisk in the Grand Marnier.
  5. Strain the custard through a fine sieve into the eight prepared ramekins. Cover the ramekins tightly with aluminum foil.
  6. Bake for 25-30 minutes, until the edges are set but the creme still jiggles a little when gently bumped. Remove from oven, remove from water bath, and let cool completely.
  7. Cover the custards with saran wrap and refrigerate overnight.
  8. An hour or two before serving, remove the custards from the refrigerator and remove the plastic wrap. (This helps to prevent condensation on the surface of the custards.)
  9. When you are ready to serve, sprinkle a thin layer of turbinado sugar on top of each custard and caramelize with a blow torch. Serve immediately.

David Lebovitz’s Chocolate Orbit Cake

INGREDIENTS:

  • 4 oz. butter, in small chunks
  • 6 oz. bittersweet or dark chocolate, chopped
  • 1/2 cup sugar
  • 3 eggs
  • 1 tspn vanilla extract

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Line the bottoms of two 4.5″ round pans with parchment paper and butter the bottoms and sides.
  3. Combine the butter and chocolate in a double boiler. Cook until melted.
  4. In a separate bowl, whisk together the sugar and the eggs.
  5. Whisk in the melted chocolate to the sugar and eggs.
  6. Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
  7. Cover tightly with foil. (Don’t forget this step!)
  8. Bake in the oven for 45 minutes to an hour, until the cake appears set and your finger comes away clean when you touch the center.
  9. Remove from oven and water bath and let cool completely.

Lady Grey White Chocolate Creme Anglaise

  • 6 oz. white chocolate
  • 3 egg yolks
  • 4 oz. whole milk
  • 4 oz. heavy cream
  • 3-4 Earl Grey teabags
  • 2 Tbspn vanilla sugar
  • zest of 2 oranges
  • pinch of salt

METHOD:

  1. Place chopped white chocolate in a bowl with a fine mesh sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium-high heat, combine the milk, cream, and teabags.  Bring just to a simmer, remove from heat, and cover tightly with a lid.  Let simmer for ten minutes.
  4. Remove the teabags from the milk and cream, making sure to squeeze out all of the liquid.  Discard the teabags.
  5. Add the vanilla sugar, salt, and zest to the milk mixture.  Bring to a bare simmer.
  6. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  7. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
  8. Pour the hot creme anglaise through the strainer onto the white chocolate. Let sit for a minute and then whisk until the white chocolate completely melts.
  9. Keep the sauce warm in a double boiler.
  10. Top the chocolate orbit cake with creme anglaise and candied orange peel.

Candied Orange Peel

  • 4 oranges, peel of (or any thick skinned orange)
  • 3 cups sugar
  • 1 cup water
  • 1 cup sugar for rolling

or

  • 8 oz. chocolate for dipping

METHOD:

You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 110°C. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer ). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 4-5 hours (well, I dry for 2 days and more humid regions will require more time). Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar or as is.

Banana Nutella Ice Cream & Whoopie Pies

INGREDIENTS:
Banana Nutella Ice Cream

  • 2 cups heavy or manufacturing cream
  • 3/4 cup Nutella
  • 1 medium extra-ripe banana
  • 1 cup whole milk
  • 2/3 cup sugar
  • big pinch of salt
  • 1 1/2 Tbspn cocoa powder (I used Dutch-processed)
  • 4 egg yolks
  • 1 tspn vanilla

METHOD:

  1. Combine 1 cup of the cream, the nutella, and the banana in a blender or food processor. Blend until smooth. Pour the banana mixture into a bowl and prepare a fine mesh sieve on top of the bowl. Set aside.
  2. In a saucepan, combine the remaining cup of cream with the milk, sugar, salt, and cocoa powder. Whisk until the cocoa powder is evenly distributed throughout the milk. Bring the milk to a bare simmer.
  3. Meanwhile, whisk the egg yolks together in a separate bowl. Set aside.
  4. When the milk comes to a simmer, remove from heat. Whisking constantly, pour the milk gradually into the prepared egg yolks to temper them. Return the egg yolks and milk to the saucepan and to heat.
  5. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula. Remove from heat immediately and pour through the strainer into the nutella and banana cream. Whisk until smooth.
  6. Add the vanilla and stir.
  7. Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.  Transfer from your ice cream maker to the freezer to harden, preferably overnight.

Note: this ice cream mix probably won’t harden completely in your ice cream maker, so please allow for extra freezing time in the freezer.

Banana Whoopie Pies with Nutella Cream Cheese Frosting
makes about 20 mini whoopie pies

for banana cakes:

  • 2 cups flour
  • 1/2 tspn baking powder
  • 1/2 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn ground cinnamon
  • 1/2 cup mashed banana (~1 large extra-ripe banana)
  • 1/2 cup sour cream
  • 1 stick butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, unpacked
  • 1 egg
  • 1 tspn vanilla

METHOD:

  1. Preheat oven to 180 degrees C. Prepare baking sheets lined with parchment paper or silpats.
  2. In a bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In another small bowl, stir to combine the mashed banana and sour cream. Set aside.
  4. Beat the butter, sugar, and light brown sugar on medium high for about three minutes, until light and fluffy.
  5. Add the egg and vanilla to the butter mixture and beat until incorporated.
  6. Add the banana mixture and the flour to the butter in two separate additions, alternating between wet and dry.
  7. Using a scoop or a piping bag fitted with a large round tip, form small mounds of batter on the silpat, leaving about 1-1 1/2 inches between each mound.
  8. Bake 12-15 minutes. Remove from the oven when done (cake will spring back if pressed lightly) and let cool completely before filling.

for nutella cream cheese frosting:

  • 1/2 stick butter, at room temperature, cut into small cubes
  • 8 oz. cream cheese, at room temperature, cut into small cubes
  • 1/2 cup nutella
  • 1 tspn vanilla
  • 1 1/2 – 2 cups powdered sugar, sifted
  1. Beat the butter and cream cheese on medium high for about three minutes, until light and fluffy.
  2. Beat in the nutella and vanilla extract to the butter and cream cheese mixture until completely incorporated.
  3. Gradually beat in the powdered sugar until the desired consistency (~stiff peaks) is reached.
  4. Using a piping bag or spoon, spread a small amount of frosting onto the bottom of half of the cakes and sandwich together with the other half. Roll in sprinkles, if desired.
  5. Keep refrigerated until serving.